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Monday, March 31, 2008

Spring has sprung... Asparagus Couscous

Despite it's somewhat, um, unsavory after affect, asparagus is one of my favorite things about spring. I love it in one of my favorite Giada recipes. And I love to experiment with it and different ingredients. Granted, this is similar to the Giada recipe in some ways, but I didn't intend it to be. Couscous with Asparagus and Almonds, that's what it started out to be. But since I wasn't paying attention, I burned my almonds beyond recognition and had to go with a different nut. I opted for walnuts.

Start by cleaning and cutting your asparagus and then drizzling with olive oil, salt and pepper. I say salt and pepper because most people use it. I tend to not use a lot of salt. Especially if I'm making something that will use a boxed broth or stock, which contains more than enough salt. But since this is a couscous recipe, the more seasoning the better. It really needs it. I threw in a few whole garlic cloves in their skin while I was at it. Roast at 400 degrees for about 20-30 minutes. You want it to be a little caramelized, but not too brown.

Couscous itself does not take long to cook so make sure your asparagus is just about done and your nuts are roasted before you start to cook it. Cooking it in broth or stock helps give it more flavor. Follow your couscous package directions for measurements. Mine called for 3/4 cup of liquid to 1/3 cup couscous per person. Once the broth comes to a boil, put in the couscous and stir. Bring back to a boil then turn off the heat and cover for 10 minutes.

Then it's done! Just fluff it up with a fork.

Then add your accoutrements. Load that couscous up with as much stuff as you can!! Mine has the roasted asparagus, garlic and walnuts, in addition to Tuscan Sunset, salt and pepper. I served it with roasted chicken. Nice!

1 comment:

Abigail said...

That looks absolutely mouthwatering. I'm going to go raid my pantry right now and try it! I love couscous and asparagus separately, and they look so good together! This seems like a keeper.